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Best Sweet and Sour Chicken recipe

Best Sweet and Sour Chicken recipe

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A quick and simple recipe for sweet and sour chicken. Serve with freshly cooked rice.

274 people made this

IngredientsServes: 6

  • 1 (432g) tin pineapple chunks, juice reserved
  • 4 tablespoons soy sauce
  • 125ml vinegar
  • 165g dark brown soft sugar
  • 4 tablespoons plain flour
  • 1 1/2 green peppers, diced
  • 120g celery, chopped
  • 1 (225g) can water chestnuts, drained and sliced
  • 675g cooked chicken meat, cut into strips

MethodPrep:10min ›Cook:20min ›Extra time:30min › Ready in:1hr

  1. In a large saucepan over medium-low heat, blend reserved pineapple juice, soy sauce, vinegar and dark brown soft sugar. Mix in flour and stir until thickened.
  2. Stir peppers, celery and water chestnuts into the saucepan. Mix in chicken. Cook and stir until heated through. Stir in the pineapple chunks before serving.

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Reviews & ratingsAverage global rating:(309)

Reviews in English (234)

delicious!-15 Aug 2016

by SUSANJOANNE

This recipe is really good, here's a little hint. Instead of the flour for the thickening, add about 2 tlbs. of cornstarch to 3/4 cup of ketchep, mix it up well until there are no lumps and pour the ketchep mixture in the hot sauce, it's thickens nicely and ketchup is a must in sweet and sour sauce I think. I added lots of chopped different colour peppers and onions. Yummy over rice.-05 Dec 2006


Sweet and Sour Chicken

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Sweet and Sour Chicken at home! This chicken is so delicious, equal parts perfectly sweet and tangy. Who needs take out when you can make this in the comfort of your own home?


SWEET AND SOUR CHICKEN RECIPE

If you’ve been following me for long, you know Chinese food is one of my favorite cuisines to make at home. It’s easy, healthier than takeout, customizable and always hits the spot. Some of my favorite Chinese recipes include my General Tso’s Chicken, Beef and Broccoli, Mongolian Beef, Sweet Fire Chicken, Kung Pao Shrimp, Szechuan Chicken and on and on – and now you can add this irresistible Chinese Sweet and Sour Chicken recipe to your “must make NOW” list!

I first shared a version of Sweet and Sour Chicken my very first year of blogging that has become a readers favorite. The chicken is breaded and baked with the sauce and vegetables for 50 minutes – and it is amazing. For this Sweet and Sour Chicken recipe, however, I wanted a quicker, crispier version but with the same intoxicating sauce. So, I halved the sauce (which means half the sugar – winning!), used my favorite velveting technique so the chicken is flavorful on the inside and out and then proceeded to pan fry to for pillowy crispy results. But, that’s just the beginning. Here’s why you’ll love this Sweet and Sour Chicken recipe:

BAKED OR FRIED. This Sweet and Sour Chicken recipe gives you four cooking options: 1) bake the chicken, 3) lightly pan fry the chicken in just 3 tablespoons oil, 3) shallow pan fry in more oil or 4) deep fry. 3 of the 4 options are healthier than takeout and nothing beats fabulously fresh without all the fat.

EASY. This Chinese Sweet and Sour Chicken can be on your table in less time than it would take you to get takeout! It does require a few steps but each step is quick and easy and purposeful for the best results.

BEST SWEET AND SOUR SAUCE. Chinese Sweet and Sour Chicken would be nothing without the sauce – and this sweet and sour sauce is epic! After researching and experimenting with many different sweet and sour sauces years ago for my other Sweet and Sour Chicken recipe, I finally landed on this unapologetically delicious version. I played with different options such as sugar or honey, with or without pineapple juice, rice vinegar or red wine vinegar, with or without soy sauce, ketchup or tomato paste and the correct ratio of each of the ingredients until the BEST sweet and sour sauce was born.

TENDER FLAVORFUL CHICKEN. Most recipes simply coat the chicken in eggs and then a plain cornstarch/flour breeding. In this Sweet and Sour Chicken recipe, however, the eggs are combined with pantry friendly velveting ingredients of cornstarch, soy sauce, sesame oil, rice wine and baking soda to create a “marinade” the chicken bathes in while you prep the rest of the ingredients, resulting in the juiciest, most tender chicken. Furthermore, the breading is seasoned with salt, pepper, ground ginger, and garlic powder so our tender crispy chicken morsels are stand-alone-delicious which makes them unparalleled delicious once smothered in the alluring sweet and sour sauce.

PANTRY FRIENDLY. Don’t let the lengthy looking list of ingredients intimidate you! Most of them are just whisked together either to create the marinade, sauce or breading which is quick and easy to do. Plus, you should have almost all of the ingredients stocked except perhaps the pineapple tidbits which can be found at any grocery store. This means you can make this Sweet and Sour Chicken recipe any night of the week!

FAMILY FAVORITE! Everyone loves Chinese Sweet and Sour Chicken from adults to kids to toddlers alike! This Sweet and Sour Chicken recipe will be one of those recipes that becomes a family repeat favorite AKA it’s one for the recipe binder!

Now, you can use the “Jump to Recipe” button at the top of the page under the title or read on while I go into further detail with tips and tricks for Chinese Sweet and Sour Chicken recipe.

LOOKING FOR MORE CHINESE FAVORITES?


Sweet and sour chicken

Sweet and sour chicken is a typical Chinese-American dish or snack. Chicken is essentially breaded and deep-fried white meat chicken strips.

  • 1/2 chicken, about 1 1/2 pounds
  • 1 slice canned pineapple
  • 1/4 cup rred wine vinegar
  • 1/4 cup sugar
  • 1/2 cup water
  • 1 1/2 teaspoons dark soy sauce
  • Dash of pepper
  • Oil for deep-frying
  • 1/4 teaspoon salt or to taste
  • 1 clove crushed garlic
  • 1/4 cup diced green bell pepper
  • 2 teaspoons cornstarch mixed with 3 tablespoons water

Cut the chicken into 1-inch squares. Slice the pineapple into 1-inch pieces. In a small bowl combine the vinegar, sugar, water, soy sauce and pepper.

Deep-fry the chicken in oil heated to 375 degrees for 5 minutes or until done. In a hot skillet or wok add 2 tablespoons of the oil and salt. Just before the oil begins to smoke, add the garlic and stir until the garlic has become pungent. Add the vinegar mixture to the pan and bring to a boil. Add the carrots, bell pepper and pineapple. Add the cornstarch mixture. Stir until the sauce has thickned slightly. Pour the sauce over the chicken.

This Sweet and sour chicken will delight you.

A little bit of the ingredients of this recipe Sweet and sour chicken. :

  • Pineapple
    • Ananas comosus (pineapple) is a species in the bromeliad family, native to South America. Small plant with hard and lanceolate leaves up to 1 m long, it bears fruit once a year producing a single fragrant and sweet fruit, highly appreciated in gastronomy.
    • 7 benefits of pineapple:
                • 1. Source of vitamins and minerals
                  It has vitamin A, 58 IU, vitamin C 48 mg, vitamin B6, Potassium 109 mg, dietary fiber, calcium 13 mg, magnesium, copper, manganese and folic acid. It also has and small amounts of iron.

                2. Contains the enzyme bromelain
                This enzyme is found only in pineapple and its function is to break down proteins. Bromelain is traditionally used in countries where pineapples were abundant as an anti-inflammatory remedy. Laboratory studies have shown that bromelain reduces inflammation and strengthens the immune system. Its effect to improve gut health, facilitate skin healing, and reduce cancer risk is being investigated. Studies in animals show that bromelain in pineapple can help in the treatment of diseases of the digestive system.

                Helps reduce intestinal inflammation. By facilitating the digestion of protein it is useful for people prone to heavy digestions after a protein rich meal such as meat dishes. Bromelain is beneficial in cases of constipation, dyspepsia, Crohn’s disease, ulcerative colitis, and inflammatory bowel disease.


                Recipe Summary

                • 2 tablespoons vegetable oil
                • 1 ¼ pounds boneless, skinless chicken thighs, cut into 1-inch pieces
                • Salt and pepper
                • 1 medium onion, chopped
                • 1 green bell pepper, cored, seeded, cut into 1-inch pieces
                • 2 cloves garlic, minced
                • 1 teaspoon ground ginger
                • 1 20-oz. can pineapple chunks in juice
                • ⅓ cup apple cider vinegar
                • ⅓ cup packed light brown sugar
                • 1 8-oz. can tomato sauce
                • 2 tablespoons cornstarch
                • 2 tablespoons low-sodium soy sauce
                • Cooked rice, for serving
                • 2 scallions, white and light green parts, thinly sliced

                Preheat oven to 350°F. Heat 1 Tbsp. oil in a large skillet over medium-high heat. Season chicken with salt and pepper cook until brown on all sides, about 5 minutes. Transfer to a 2-quart ovenproof dish.

                Heat remaining oil in same skillet over medium-high heat. Add onion and bell pepper. Cook, stirring, until onion is soft and pepper is crisp-tender, about 5 minutes. Add garlic, then cook for 1 minute more.

                Add ginger, pineapple, vinegar, sugar and tomato sauce. Bring to a boil. In a small bowl, combine cornstarch and soy sauce stir into pineapple mixture. Cook, stirring, until sauce becomes translucent, about 1 minute. Pour over chicken stir to combine.

                Cover and bake until chicken is cooked through, about 15 minutes. Serve over rice. Garnish with scallions.


                Ingredients

                • Cornstarch – 4 teaspoons (It should be divided)
                • Water – 1/4 cup.
                • Large egg whites – 2 nos.
                • Cider vinegar – 3 tablespoons.
                • Skinless, boneless chicken breasts – 1 pound (They should be cut into 1-inch pieces).
                • Unsalted ketchup – 6 tablespoons.
                • Brown sugar – 2 tablespoons.
                • Grated fresh finger – 2 teaspoons.
                • Lower sodium soy sauce – 1 - 1/ 2 tablespoons.
                • Kosher salt – 3/8 teaspoon.
                • Canola oil – 2 tablespoons. (It should be divided).
                • Green onions – 3 nos. (They should be cut into 1-inch pieces).
                • Red bell pepper – 1 no. (It should be cut into 1-inch pieces).
                • Fresh pineapple chunks – 1 – 1/2 cups.

                Recipe Summary

                • 1/2 cup soy sauce
                • 1/2 cup white vinegar
                • 1/2 cup clover or wildflower honey
                • 3 garlic cloves, smashed and peeled
                • 2-inch piece peeled fresh ginger, thinly sliced
                • 3 pounds chicken wings, cut in half at joint (wing tips removed)
                • 1 teaspoon sesame seeds, toasted
                • 2 teaspoons chopped fresh chives (optional)

                Preheat oven to 475 degrees. In a small saucepan, whisk together soy sauce, vinegar, honey, garlic, and ginger. Bring to a simmer over medium-high and cook, stirring occasionally, until mixture thickens and is reduced by half, 30 minutes. Pour through a fine-mesh sieve into a large bowl discard solids. You should have 2/3 cup sauce.

                Meanwhile, arrange chicken wings in a single layer on a rimmed baking sheet. Bake until golden, crisp, and cooked through, 35 minutes. Drain fat from sheet and, with tongs, transfer wings to bowl with sauce. Toss until wings are coated and most of sauce is absorbed, about 3 minutes. To serve, sprinkle with sesame seeds and chives, if desired.


                BEST Sweet and Sour Chicken

                Battered and fried chicken pieces are simmered in a delicious sweet and sour sauce with bell peppers, green onions and pineapple. Easy to make and thoroughly delicious!

                Originating in China and popular throughout many parts of the world, sweet and sour chicken is a classic. There are many variations of it and for this recipe we combine the slightly spicy flavor of bell pepper with the sweetness of pineapple, a fabulous combination. That’s the way my mom made it for our family and it was always a favorite.

                An important key to making a good sweet and sour sauce is to be sure that the “sour” component isn’t completely overpowered by the “sweet.” The proper balance is essential.

                Cider and balsamic vinegar aren’t quite strong enough, use the strongest vinegar you have. I like to supplement white vinegar with a few dashes of a German vinegar called Essig Essenz, which is a super concentrated vinegar with a great flavor and you only need a tiny bit of it. Though you won’t find it in grocery stores in the United States, it’s actually fairly popular among Asian Americans and consequently you can find it in some well-stocked Asian grocery stores. You can also purchase Essig Essenz on Amazon. It’s fabulous in vinegar-based salad dressings (and a must in Swabian potato salad). But rest assured, even if if you only use white vinegar in this sweet and sour chicken it’s going to taste amazing!

                This dish is easy to make and the flavor is downright fabulous. Another thing you’re going to love is the texture of the chicken. The chicken is battered and fried before adding it to the sauce which produces not only an exquisite crust but leaves the interior of the chicken perfectly white and moist. While it’s not a step you have to take, I highly recommend it.

                This sweet and sour chicken is sure to rival your favorite Chinese takeout. Fun, flavorful, colorful and a universal favorite, your family and friends will love it!

                Let’s make the sauce first. Combine all the sauce ingredients in a bowl. Set aside.

                Chop the bell peppers and slice the green onions.

                Dice the chicken into bite-sized pieces. Lightly salt and pepper the chicken.

                Put the cornstarch and beaten eggs in separate bowls. Coat the chicken pieces in the cornstarch and then in the egg mixture.

                Heat the oil in a large skillet over medium-high heat. When you add a drop of water to the oil and it sputters, the oil is ready. Add the chicken and lightly brown on all sides.

                After the chicken is done, transfer the pieces to a paper towel-lined plate.

                Add the bell peppers to the skillet and cook for 4-5 minutes until they start to soften.

                Add the chicken, pineapple and green onions. Stir in the sauce and simmer for 6-8 minutes.

                Stir the chicken and veggies to redistribute the sauce and serve immediately with steamed rice.

                Asian food fans, don’t forget to check out this recipe for the Best Homemade Teriyaki Sauce!


                Best Ever Sweet and Sour Sauce

                I LOVE grilling season! We grill at least once a week at my house. I love the quick clean up, the no hassle recipes and that we don’t have to heat up our house!

                I have been on the hunt for a good sweet and sour recipe for a while now, but none were making the cut. This recipe took some practicing to get just right and I am proud to announce that it is exactly that… just right!

                We lathered our grilled chicken with this sauce and highly recommend it to others. I have tried many sweet and sour sauce recipes over the course of my life and can honestly say this is the best I have tried!

                It has a perfect texture and the flavor is sweet and our of this world!

                This sauce would make an excellent sauce for coating, lathering and/or dipping.

                If you have some grilling planned for this summer, definitely try out this recipe- it is sure to be a huge hit will all who try it!


                Casa Baluarte Filipino Recipes

                This Sweet and Sour Chicken recipe is so tasty made from crispy chicken, pineapple and bell peppers, all tossed in a sweet and savory sauce with tons of flavor. Learn how to make a home-made Sweet and Sour Chicken from scratch and skip the take out.



                Sweet and Sour Chicken is popular Chinese-American dish that is easy to make and is a perfect weeknight meal. You can prepare the chicken a day before and also the sauce so all you have to do the next day is simmer the sauce, fry the chicken and add the vegetables.

                See below delicious Sweet and Sour Chicken recipe that is simple and easy to make and took me no longer than 30 minutes. Give it a try and share to your family. Let me know how you like it. Don't forget to check related recipes below by clicking the name link below the picture to see complete recipes.